The One Secret To Getting The Best Dough Mixer For Exceptioal Bread

Last updated: August 25, 2025
3,891 words, 21 minutes read time.

Properly developing dough will give you a fighting chance at baking a lot of great bread. A good stand mixer is an essential tool for the aspiring bread baker. I bake sourdough bread for family, friends, and neighbors, and they want more. Now, what makes for a good stand mixer?

There is a respectable array of stand mixers for mixing flour, water, salt and kneading all into dough on the market. KitchenAids are well-known mixers, of course. But, with the exception perhaps of the commercial KitchenAid 8 Quart Bowl Lift Stand Mixer, most consumer-oriented KitchenAids are arguably too lightweight for heavy-duty kneading of even modest volumes of bread dough.

I began my search for a prosumer stand mixer in 2023 and compiled this list of mixers capable of handling over 4 lbs of dough for consideration.

NutriMill Artiste

September 2023
I got the Nutrimill Artiste bottom-drive stand mixer on sale in Fall 2023 for $200. It is regularly sold for $299. The lid had a sticker stating a maximum dough capacity of 6 lbs or 2.7 kg (2,700 g), more than enough for two large or three to four smaller loaves. This mixer provided for a good start in bread baking for me.

However, the user manual states a maximum load for bread dough of 8 lbs, which is 3.6 kg. I typically work with dough weighing up to 3.4 kg, which maximizes the 6.5-quart capacity of the mixing bowl as the dough rises on the center column.

I was unsure how the Artiste, with its screwed-in center column, would handle a stiffer, low-hydration dough typical for soft German pretzels. I tried making pretzels in December 2023, and the mixer kneaded the 1.4 kg or 1,400 g dough for 12 pretzels very nicely into a cohesive ball. However, mixing a much larger batch of stiff pretzel dough might be too taxing for the Artiste.

NutriMill sells a high-capacity, bottom-drive stainless steel bowl (a design without a tall center column) that can replace the Artiste’s 6.5-quart plastic bowl. However, NutriMill advised me that despite the larger capacity of the bottom-drive stainless steel bowl, the machinery inside the Artiste itself should not be taxed with more than 6 lbs or 2.7 kg of dough.

The Artiste works well for most busy home bakers, but is not suitable for a baker like me trying to crank out higher volumes of bread by maxing out a mixer.

December 2024
NutriMill had its annual Christmas sale, and I could not resist upgrading to the White Bosch Universal Plus. This Universal Plus came with the white plastic bowl and is branded as built with a stronger motor than the Artiste. Yes, the Bosch feels more powerful – whatever that means.

Bosch Universal Plus

NutriMill sells the Bosch Universal Plus, a stand mixer with a more powerful motor than the Artiste. With plenty of attachments, the Bosch is, in my opinion, an ideal mixer for most home bakers, including mixing bread dough for a few loaves on a regular schedule.

There are two versions of the Bosch Universal Plus mixer sold by NutriMill. The White and the Black mixer. What’s the difference? The white version has a 6.5 qt bowl made from sturdy plastic, while the Black version has a 6.5 qt stainless-steel bowl with a screwed-in plastic column. Both bowls have a plastic center column, but the white bowl’s center column is seamlessly molded as an integral part of the bowl and not a screw-in.

I know, it’s confusing. But here’s the thing: NurtiMill’s website states that the White mixer with the sturdy plastic bowl can mix dough up to 14 x 1lb loaves (~6.35kg), while the Black mixer with the stainless-steel bowl can only handle dough up to 10 x 1lb loaves (~4.54kg). I asked NutriMill why that is, and support at L’Chef, the parent company of NutriMill, answered that the stainless-steel bowl’s center column can come loose as it is screwed in. Same as in the Artiste, I guess. That is, the entire bowl of the Black mixer is made from two pieces: a metal outer bowl and a screwed-in plastic center column.

I infer that the homogenous molding of the white bowl is therefore superior in strength to the stainless-steel bowl and allows the mixing of more dough.

Some people might prefer stainless steel for its good looks, others are biased against plastic for health reasons, and yet others might mix a batter with ingredients too hot for even sturdy plastic. I get all that. However, I bake a lot of loaves and pretzels and thus prefer a sturdy, large-capacity plastic bowl.

NutriMill’s website and Facebook ads claim that the Bosch Universal Plus can knead up to 14 pounds of dough. Did I get that wrong? Well, true as 14 pounds might be in the abstract, a baker will have a hard time properly developing that much dough in the Bosch mixer – at least with high-hydration dough for sourdough bread. Mixing – yes, kneading – perhaps, but developing to a proper gluten structure?

Bagel dough might contain a ratio of 65% water to 100% flour. My high-hydration dough sits at a ratio of 80% water to 100% flour. That wet mass of dough requires a lot of kneading and a few stretch and folds.

Developing high-hydration starts with mixing and kneading, but implies that the dough is kneaded properly so when it leaves the mixing bowl, it is supple enough to trap gas and kind of holds shape as a consistent mass, that is, all without the need for a lot of subsequent stretch and folds.

For as much as 14 pounds of flour, water, and salt to make it to that illustrious outcome of a well-developed dough, a spiral mixer is the better tool. And that is the secret not being disclosed by the commercial advocates of multi-purpose mixers.

Let me share my experience in more detail.

14 x 1 pound loaves?

January 2025
Well, after trying the Bosch Universal Plus with the white bowl, I have conflicting feelings about my use of the Artiste and the Bosch. Both are capable stand mixers, with the Bosch being more versatile. I now own both of them. However, my situation is that I am baking bread not only for my family but also for friends and neighbors. I am typically mixing up to 7 kg or 15 lbs of high-hydration dough for 8 to 10 loaves of bread at the end of a week. This effort entails not just mixing but heavy-duty kneading of high-hydration dough.

Here is a gripe about the Bosch. Whenever I prepare and mix 3.4 kg of high-hydration dough in the Bosch, the wet dough rises on the center column and above to also cover the top of the dough hook. The same happens with the Artiste and by itself is not much of an issue. However, with the Bosch, some dough then slips underneath the dough hook and into the center column and down along the drive shaft. High-hydration dough is relatively wet and will exploit any little crevice. So much for the German engineering of the Bosch mixer.

Now, out of a sense of fairness, I admit my bias as a baker trying to build out a micro bakery. I am simply not a regular for the Bosch, and that is not the Bosch’s fault. I am very happy to pass on the Bosch to my daughter, who has just started a family. She won’t be maxing out the mixer anytime soon. However, ads promoting a Bosch Universal’s capability of handling dough for 14 x 1 lb loaves (~6.35kg) can be a bit misleading.

The Artiste’s bowl, hook, and drive shaft assembly sports a more elaborate design solution to prevent the dough from seeping through the crevices and into the assembly. Yes, the center column in the Artiste’s bowl is screwed in, which is a potential point of breakage when mixing a lot of stiff dough. However, the Artiste’s drive shaft features two hard-plastic washers and a soft-plastic seal to provide for a snug fit with the screwed-in center column during operations. I never had much of any dough getting through that moving barrier into the assembly.

I now use the Artiste’s bowl, drive shaft, lid, and the stainless steel dough hook from the Bosch to try and develop my high-hydration doughs on top of the Bosch’s base. It gives me the best of both worlds: the Artiste’s better sealed bowl assembly and the Bosch’s stronger motor.

Yet, to properly develop that much dough, 3.4 kg for good measure in one session, I need to knead for long times in the Bosch. And that extended duration of kneading raises the dough’s temperature. This is less of a problem in colder climates or seasons of the year, when the ambient temperature in the kitchen is about only 70°F.

In the Summer, it is hot here in the Sacramento Valley. Triple digits are not rare. So, I withhold and use cold water via the bassinage method, trying to keep the dough’s temperature under 80°F. Even so, the dough’s temperature rises fast to alarming levels in Summer in the Bosch. To not overheat the admittedly large volume of dough and not to stress the yeast, I cut the kneading time short, and am left with somehow underdeveloped dough.

It seems it is time for me to upgrade my generally capable Bosch mixer.

Ankarsrum Assistant

A step up from the Artiste, and perhaps the Bosch, is the popular Ankarsrum Assistant stand mixer, costing some $800. According to the company, its mixer sports a 7-liter bowl and mixes 5 kg or 11 lbs of dough with the dough hook without a problem. The Ankarsrum is a favorite among many micro cottage bakers, even though the flexing position of the roller/hook may need to be attended to during mixing and kneading.

Will developing 4 kg of dough in the Ankarsrum raise the dough’s temperature to alarming levels on hotter days? I wish to know.

The maker of the Ankarsrum stand mixer says it is not hard to use and easy to clean due to its user-friendly design. I dig that. It has an intuitive control panel, a range of speeds, and a removable bowl, making it possible to develop strong dough. Additionally, it is equipped with a range of accessories for various uses. And the warranty is great.

I have seen YouTube videos showing dough creeping up the roller or hook on the Ankarsrum, but there is no crevice for the dough to seep into, as there is with the Bosch Universal Plus and its white bowl assembly. But a user pays for that benefit, as the Ankarsrum is more expensive.

https://www.ankarsrum.com/us/prepare-5-kilos-of-dough/

My greatest concern for now is not so much the bowl volume, dough creep factor, or motor torque of any of these mixers, but how much a kneading process raises the dough’s temperature during kneading. This, perhaps, is a moot point for most home bakers preparing dough for a couple of loaves. But for an aspiring bread maker like me, it is a factor I think about.

A Word About Manufacturers’ And Distributors’ Claims To Superiority

I found the following video very enlightening. America’s Test Kitchen reminds folks to take the stated capacities of mixers with a grain of salt. Wonder why they did not include the Bosch Universal in their review.

It is important to check manufacturers for the warranty they offer.

A Step Up

A step up from a home baker’s Bosch and Ankarsrum are spiral mixers, costing between $1,000 and $2,000 and up. These machines are not general-purpose mixers with various attachments, but more or less one-trick ponies. They are simply dough mixers and come with only a dough hook. These mixers work with oomph, producing smooth dough. It is said that spiral mixers do not raise the dough’s temperature as much as the aforementioned, multi-purpose mixers. Spiral mixers are recognized to be the best tools for developing dough. Pizza shops love them.

https://www.bakemag.com/articles/5287-6-keys-to-buying-the-right-spiral-mixer

“Planetary mixers need gears to emulate the rotating bowl action of a spiral mixer, whereas spiral mixers use two motors — one to rotate the bowl and one to rotate the spiral arm — and a pulley system instead of gears. This results in smoother, quieter action.  

While planetary mixers can offer great versatility for a wide range of jobs, spiral mixers offer capacity versatility by allowing users to mix less than 10 percent of the unit’s capacity, which is not possible with planetary mixers since batches that are too small will not incorporate sufficiently.

Spiral mixers are also better suited for kitchens that are focused on making dough. Planetary mixers have a rougher kneading action that results in the dough rising in temperature more quickly. Conversely, spiral mixers keep the dough at a lower temperature because the mixer bowl rotates as the spiral hook spins to knead the dough.

This gentler action and resulting lower dough temperature ensures that the dough doesn’t start the fermenting process too quickly or get overheated — resulting in proper activation of the yeast. Artisanal and specialty breads typically must ferment slowly, so temperature control is crucial in the process.”

Ooni Halo Pro

The Ooni Halo Pro is, as of April 2025, a new entry to the spiral mixer market. At 33 lbs and with a 7-liter bowl for up to 11 lbs or 5 kg of dough, this $800 mixer compares favorably to the Ankarsrum, at least when it comes to working with pizza dough. Ooni is renowned for its home pizza ovens, and this spiral mixer should work well for home pizza or bread production. The head tilts up, and the bowl is removable. Attachments such as a spiral dough hook, a geared whisk, and flexible beater unlock a world of versatility for home bakers.

Like traditional spiral mixers, it features a rotating dough hook, a stationary breaker bar, and a spinning bowl. This creates a gentle, efficient kneading motion that mimics hand-kneading, preventing dough from overheating and promoting better gluten development.

KYS Pro Baker, Revo Baker

The 64 lbs KYS Pro Baker 7 and Revo Baker 7.5 are fairly new entries into the spiral mixer market. With a bowl volume of 7.5 liters, a max flour capacity of 3 kg flour, and 4.8 kg of dough at 60% hydration, these mixers are ideal for dough challenges. The adjustable speed makes it perfect for all types of dough, regardless of hydration. This is especially useful when working with soft doughs and adding fat during kneading.

The adjustable speed makes it perfect for all types of dough, regardless of hydration. This is especially useful when working with soft doughs and adding fat during kneading.

The Revo Baker seems to be not much different in design from the KYS.

SpiralMac

The 84 lbs SpiralMac SV8 Royal Queen mixes and kneads up to 17.6 lbs (8 kg) of dough at 60% hydration (or more at higher hydration), but also handles batches as small as 2.2 lbs (1.2 kg) at 60% hydration equally well. In terms of flour capacity, this is 7 lbs (3.2 kg) down to as little as 1 lb (0.48 kg). The capacity of the stainless steel bowl is 10.5 quarts (10 liters).

The Spiralmac mixer features a removable bowl and avoids the complexity involved with operating a tilting head. Both the breaker bar and the dough hook are removable.

This is the mixer I am dreaming about.

Famag

The 77 lbs Famag IM-8 mixes and kneads up to 17.6 lbs. (8 kg) of dough at 60% hydration (or more at higher hydration), but also handles batches as small as 2.2 lbs. (1 kg) equally. The IM-8 mixer is available in two dough hook RPM ranges: 98-345 or 130-312 RPM.

In terms of flour capacity, this is 7 lbs. (3.2 kg) down to as little as 0.88 lbs. (0.4 kg) of flour. The capacity of the stainless steel bowl is 11.6 quarts (11 liters). The kneading arm of the Famag lifts high for bowl access and removal and provides lift assist.

I am not sure that the Famag, popular as it seems, is the best deal around. Some reviewers noticed minor flaws (see below).

Vevor

The 89 lbs VEVOR commercial food mixer is a 450W dual rotating dough kneading machine with a food-grade stainless steel bowl and offers an 8.5qt capacity, allowing for mixing up to 3 kg / 6.6 lbs of dough at one time.

At about $600, there is no tilting head or removable bowl, though. The dough mixer adopts a dual rotation design, largely improving the elasticity and toughness of doughs. With a 21 r/min bowl and a 159 r/min hook, this machine can simulate the manual kneading process and mix the dough more evenly. However, it only runs on this one speed.

Alpha

Another favorite, the 90 lbs Alpha AVS-10T costs around $1,000, but is relatively untested. The bowl capacity is 10 liters or 10.5 quarts, and the max mixing capacity is 5.6 kg or 12.3 lbs for dough. This capacity is generous for a low-cost mixer, and it is a real spiral mixer.

The unique variable-frequency motor has numerous benefits, including quieter operation, more mixing speeds, more torque, and easier maintenance. The digital controller interface makes operation easy and includes features such as inching, reverse, and a removable bowl to help with the dough removal and cleaning processes.

This mixer may be great for doughs with low and high hydration levels. The digital timer allows a baker to set the mixer and walk away while working on other tasks. 

Sunmix 6

The 66 lbs SUN6 Basic costs around $2,000. This spiral mixer works with a double mechanical action; the rotating bowl takes the dough toward the spiral, which simultaneously pushes it towards the divider bar. This process forms a very dense gluten mesh, which incorporates a lot of air inside.

The mixer has a bowl volume of 8.5 qt for a flour capacity of 3.5 or 7.7 lbs and a dough capacity of 6 kg or 13 lbs.

Sunmix mixers, residential and commercial, seem to be some of the best mixers a baker can buy.

AC Induction or DC Brushed Motor?

For the nerds (like me) among the readers, I had AI generate an article about various motor types that can be found in electronics like dough mixers.

https://www.sacramento-sourdough.com/the-difference-between-an-ac-induction-motor-and-a-dc-brushed-motor

The article also compares a brushless DC motor, apparently the best of both worlds, to an AC induction motor and a DC brushed motor.

This informative table of mixer specs is a work in progress and is in no particular intended order. Some manufacturers of spiral mixers offer models of various sizes for different markets, some with a fixed bowl and breaker bar, others with a tilting head. The advised dough capacity is usually for dough at around 60% hydration.

Some Feedback on the Famag

James Bridges (Cottage Geeks group admin on Facebook, Feb. 5, 2024) quoted on the Famag mixers

“I have owned both Famag and Sunmix, and we have a Famag with a removable bowl at the bakery for R&D.

The tolerances are tighter on the Sunmix, with Famag having too much space between the breaker bar and the bottom of the bowl. There are also well-documented issues with the base of the bowl on the Famag, as well as the bowl sensors, which can fail so the mixer ceases to operate.

The Famag also has an exposed screw on the bowl spacer that makes cleaning the top challenging and is just an example of poor workmanship. There are also documented issues with the breaker bar bending under the stress of mixing due to how it is attached.

And finally, the Sunmix has better overall kneading action, so it performs better. I’m glad that Famag has an extended warranty, though; if yours fails, you might have a chance at getting it sorted.

They won’t say it publicly, but PHG isn’t pushing the Famag anymore and has pivoted toward the SpiralMac as their preferred mixer to sell. I’m a previous owner of Famag IM-40, and besides the IM-8S we already have at the bakery, I won’t ever own one again.

A perfect piece of bakery equipment does not exist, but after extensive use, I can confidently say Sunmix is the best spiral mixer available for home use. I recommend the Pro, but the basic is still a great mixer if one is on a budget. The Pro is better at handling wet dough, and the light and reverse are excellent.”

Understanding Mixer Terms: Planetary, Spiral, Fixed Bowl, Removable Bowl

The following article is adapted from DoughTech and discusses mixer types.

https://www.doughtech.com/understanding-mixer-terms-planetary-spiral-fixed-bowl-removable-bowl/

Planetary Mixer

Planetary mixers are given this name because of how the mixers revolve around the center of the bowl, like a planet around the sun. The bowl stays in place as the mixers cycle rapidly around. These are usually single-motor, non-rotating bowl mixers designed for general purpose, with various attachments that can be used to shred, chop, or grate other ingredients like cheese, meat, and vegetables. 

However, as solely a bread mixer, they require additional attachments and are far more challenging to produce consistent and well-blended dough. A planetary mixer may be right for you if your business intends to produce more than just bread and has the necessary attachments and expertise. However, if your goal is solely to produce pizza dough, artisan bread, or baked goods, a spiral mixer is the tool for you!

Pros:

• Versatile

Cons

• Less airy dough
• Rougher & warmer mix
• Slower dough development

Spiral Mixer

Unlike a planetary mixer, a spiral mixer has a rotating bowl that spins while the spiral hook spins and kneads the dough, similar to hand kneading. This produces less friction and less heat on the dough, ensuring proper temperature for fermentation and speeding up dough development by 20%-30%. They can easily produce a much more consistent and well-blended mix than a planetary mixer, which is especially important in high-hydration artisan recipes. Spiral mixers form a very dense gluten mesh, incorporating a lot of air inside.

A 30-quart spiral mixer can handle 18 kg of dough, that is make twenty 900 lbs loaves.

Pros:

• Gentler on the dough
• Less heat and friction
• More uniform dough
• Faster Development (20-30% reduction in mix time)

Cons:

• Specifically for Dough 
• No attachments are available.

Fixed Bowl Mixer

The term “Fixed Bowl” can be misleading since the bowl can rotate but not be removed. These are generally spiral mixers designed to be used in smaller bakeries and provide good baking speed for the price. They must be loaded and unloaded by hand every time, often requiring the baker to cut the flour into smaller-sized pieces for lifting.

Pros:

• Cheaper
• Compact
• Good for smaller operations

Cons:

• Have to cut out the dough
• Can’t remove the bowl for washing
• Slower workflow than with a removable bowl.

Removable Bowl Mixer

These mixers allow bowls to be removed and benefit significantly from this feature. Using multiple bowls can increase mixing capacity by 50-100%. By swapping a pre-loaded bowl every time, the time spent loading and unloading the bowl is simultaneous with the mixing process.

This reduces space on the floor compared to using multiple mixers and allows for further automation. Automated bowl lifters and tippers reduce heavy lifting from staff, lowering the risk of injury and labor costs and allowing them to focus on more skillful technical labor. 

Pros: 

• Significantly Faster Workflow
• Allows for Automation
• Easier to clean

Cons:

• More expensive
• More bowls take up space.

Happy kneading…